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Wednesday, 11 May 2016

Methi Rice (Vendhaya Keerai Sadam)

Methi Rice is a quick
and delicious rice recipe using fresh fenugreek leaves. Methi leaves are very
aromatic and they are one of the most widely used herbs in Indian cuisine. Methi
Rice recipe is one of the classic lunch box recipes. Rich in proteins and fiber,
these greens are very nutritious. It makes for a flavorful and comforting dish
during cold winter days.I always prefer well fried methi leaves
for this methi rice recipe.The only suggestion what I would like to give is if you are using
the left over rice make sure you add few spoons of water to keep the rice moist.
This is applicable for any rice recipe which is made out of left out rice.
Otherwise it becomes very dry by the time we eat it.Check out some more
“Rice Varieties” in my blog.

Prep
time

Cook
time

Serves

10
mins

15 mins

2
serves

Cuisine: Indian

Recipe Type: Rice varieties

Ingredients

Methi leaves -1/2
bunch

Fresh green peas -1/4
cup

Cooked rice -3
cups

Oil- 1
tbsp.

Cumin seeds -1
tsp

Grated ginger
-1”

Finely chopped garlic –
1 tbsp.

Onions -2
no’s

Turmeric powder -1/4
tsp

Red chili powder -1/2
tsp

Salt – to
taste

Method

1. Take the roots and thick stems oh the methi leaves and chop them.
Wash the leaves properly and soak them in salt water so that the bitterness will
be removed from the leaves. Slice onion and Slit the green
chilies.Heat oil in a pan and add cumin seeds crackle, add sliced onions
and slit green chilies and fry till the onions turn soft. Now stir grated ginger
and finely chopped garlic for few minute.

2. Now drain the water from methi leaves and Sautee for 3 minutes and
add turmeric powder, red chili powder. Mix well and fry till the methi leaves
are cooked.

3. Now add the cooked rice to the methi leaves mixture and give a quick
stir. Methi pulao is ready to be served hot with yogurt or
raita.